Jiangsu cuisine
Encyclopedia
Jiangsu cuisine is one the Eight Culinary Traditions of China
. It is derived from the native cooking styles of the Jiangsu
region in China
. In general, Jiangsu cuisine's texture is characterized as soft, but not to the point of mushy or falling apart. For example, the meat tastes quite soft but would not separate from the bone when picked up. Other characters includes the strict selection of ingredients according to the seasons, emphasis on the matching colour and shape of each dish and emphasis on using soup to improve the flavour.
, Jiangsu cuisine actually consists of several other styles, including:
Notable Wuxi dishes include:
China
Chinese civilization may refer to:* China for more general discussion of the country.* Chinese culture* Greater China, the transnational community of ethnic Chinese.* History of China* Sinosphere, the area historically affected by Chinese culture...
. It is derived from the native cooking styles of the Jiangsu
Jiangsu
' is a province of the People's Republic of China, located along the east coast of the country. The name comes from jiang, short for the city of Jiangning , and su, for the city of Suzhou. The abbreviation for this province is "苏" , the second character of its name...
region in China
China
Chinese civilization may refer to:* China for more general discussion of the country.* Chinese culture* Greater China, the transnational community of ethnic Chinese.* History of China* Sinosphere, the area historically affected by Chinese culture...
. In general, Jiangsu cuisine's texture is characterized as soft, but not to the point of mushy or falling apart. For example, the meat tastes quite soft but would not separate from the bone when picked up. Other characters includes the strict selection of ingredients according to the seasons, emphasis on the matching colour and shape of each dish and emphasis on using soup to improve the flavour.
Regional variations
Although sometimes simply called Su cuisine, of which the major style is Huaiyang cuisineHuaiyang cuisine
Huaiyang cuisine is a tradition within the cuisine of China derived from the native cooking styles of the region surrounding the lower reaches of the Huai and Yangtze rivers, and centered upon the cities of Huai'an, Yangzhou and Zhenjiang in Jiangsu province...
, Jiangsu cuisine actually consists of several other styles, including:
| Cuisine | Description |
|---|---|
| Nanjing Nanjing ' is the capital of Jiangsu province in China and has a prominent place in Chinese history and culture, having been the capital of China on several occasions... |
its dishes emphasize an even taste and matching colour, with dishes incorporating river fish/shrimps and duck. |
| Suzhou Suzhou Suzhou , previously transliterated as Su-chou, Suchow, and Soochow, is a major city located in the southeast of Jiangsu Province in Eastern China, located adjacent to Shanghai Municipality. The city is situated on the lower reaches of the Yangtze River and on the shores of Taihu Lake and is a part... |
emphasis on the selection of material, stronger taste than Nanjing Nanjing ' is the capital of Jiangsu province in China and has a prominent place in Chinese history and culture, having been the capital of China on several occasions... cuisine, and with a tendency to be sweeter than the other varieties of the cuisine. |
| Wuxi Wuxi Wuxi is an old city in Jiangsu province, People's Republic of China. Split in half by Lake Tai, Wuxi borders Changzhou to the west and Suzhou to the east. The northern half looks across to Taizhou across the Yangtze River, while the southern half also borders the province of Zhejiang to the south... |
its proximity to the Lake Tai means it is notable for wide variety of fresh water produce,for example "the Three Whites (San Bai)" |
Three Whites
The "Three Whites" are| English | Pinyin |
|---|---|
| Whitebait | yin yu" |
| White Shrimp | bai xia |
| White Fish | bai yu |
Wuxi
In Wuxi, the common cooking method is characterised by the addition of sugar and soy sauce to many savoury dish often in the form of "Hong Shao" ("red braised). This often results in a fragrant, caramelized flavour. In addition Wuxi cuisine are often just sweeter versions of dishes found in its neighbouring regions.Notable Wuxi dishes include:
- Braised Spareribs (aka "Hong Shao Paigu", known for its melt-in-mouth texture and very sweet taste. Available in vacuum packs)
- Fried Gluten balls (aka "You Mian Jing", can be stuffed with meat like a meat ball or stirfried with vegetables own its own)
- Ji-yu Soup (a type of freshwater fish producing a milky white soup)
- Ji-yu with fried shallot (aka "Cong Bian Ji-yu", cooked with soy and sugar to a caramelized state)
- Wuxi style "Xiao Long Bao" (much sweeter version compared to its Shanghai-nese cousin)
- Whitebait Omelette/scrambled eggs (Yin yu Chao Dan/Fu Rong Dan)